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Cherry Fever Stout Intermediate Brewer Recipe

Cherry Fever Stout Intermediate Brewer Recipe

Postby HighHeelKitchen » Fri Jun 03, 2011 1:52 am

Cherry Fever Stout:
3.3 lbs. John Bull plain dark malt extract syrup
2+1/2 lbs. Premier Malt hopped flavoured light malt extract syrup
1+1/2 lbs. plain dark dried malt extract
1 lb. crystal malt
1/2 lb. roasted barley
1/2 lb. black patent malt
1+1/2 oz. Northern Brewer hops (boiling): 13 HBU
1/2 oz. Willamette hops (finishing)
8 teaspoons gypsum
3 lbs. sour cherries
2 lbs. choke cherries or substitute with 2 lbs. more sour cherries
1 to 2 pkgs. ale yeast
3/4 cup corn sugar or 1+1/4 cups dried malt extract (for bottling)

Add the crushed roasted barley, crystal and black patent malts to 1+1/2 gallons of cold water and bring to a boil. When boiling commences, remove the spent grains and add the malt extracts, gypsum and boiling hops and continue to boil for 60 minutes. Add the 5 lbs. of crushed cherries (pits and all) to the hot boiling wort. Turn off heat and let the wort steep for 15 minutes (at temperatures between 160-180 degrees F{71-88 C} in order to pasturize the cherries. Do not boil. Add the finishing hops 2 minutes before you pour the entire contents into a plastic primary fermenter and cold water. Pitch yeast when cool. After 4-5 days of primary fermentation, rack the fermenting beer into a secondary fermenter. Secondary fermentation should last about 10-14 days longer. Bottle when fermentation is complete.

OG: 1064-1068 (16-17)
FG: 1018-1026 (4.5-6.5)

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